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about 200 g of rice noodles, soak in hot water for 20 to 30 minutes and drain well, use immediately (do not let the noodles get too soft)

2 cups of chicken broth

1.5 cups of water

1 can of coconut milk

1 cup of milk

3 carrots, peeled, chopped into bite size pieces

2 to 3 medium potatoes, peeled, cut into thirds

2 sprigs of green onion, chopped

1 tbsp of extra virgin olive oil

3 cloves of garlic, minced

1 small onion, roughly chopped

2 small tomatoes, roughly chopped

1 lime (optional)

3 tbsp of curry powder (add more if you like your curry strong)

1 tbsp of paprika

1 tsp of sugar

1 tsp of nutmeg

salt and pepper to taste

Marinate the chicken with the curry, paprika, sugar, nutmeg, salt and pepper for 2 to 3 hours. Keep refrigerated and covered while marinating.

Heat a large soup pot on high and when hot, add in the oil, garlic and chicken. Brown the chicken and then add in the coconut milk, milk, onions and carrots. Once the liquids in the pot begin to bubble, turn to a low simmer and cook for one hour. After one hour, add in the potatoes and cook until the potatoes are soft (approximately 20 to 25 minutes). Once the potatoes are soft, add in the chicken broth and water. Bring to a boil. Add in the noodles, tomatoes and green onions. Cook until bubbles begin forming (about 1 to 2 minutes) and then remove from the heat. Squeeze a little lime juice over the chicken curry noodle soup and serve immediately. This recipes makes two very large bowls or four small bowls of chicken curry noodle soup.